This is a delicious dish and particularly impressive to prepare as a starter for a special occasion for friends or family—and it can be eaten by those who are gluten/ wheat intolerant.
Place the flour in a bowl and season with salt and pepper. Place the eggs in a separate bowl.
Mix together the coconut flakes and quinoa flakes and place in another bowl.
Rinse the shrimp under cold water then pat dry with paper towels to absorb moisture.
Coat the shrimp with seasoned flour then shake off any excess. Dip into the beaten eggs and then roll in the coconut mixture pressing quite firmly to coat well.
To make the mayonnaise, mix together the whole egg mayonnaise, cilantro, chilies and lime juice. Set aside in the refrigerator for at least an hour before using.
Add enough oil in a frying pan so that it will come half way up the thickness of each shrimp. Heat to medium-hot and cook the shrimp, a few at a time, until golden and crisp, about 2 minutes each side. Drain the shrimp on paper towels.
Serve with mayonnaise, lime wedges and a sprinkle of coriander leaves.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe is featured in Quinoa, Flakes, Flour & Seeds by Rena Patten, New Holland Publishers (RRP $35).
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